Quick Fix Donuts

My 5 years old son always asks for an after school/taekwondo surprise and sometimes I prepare him these donuts as they are ready in less than an hour and using ingredients that you can find in your pantry.

No need to proof yeast, no need the hassle much, and definitely kids approved.

If you are looking for airy donuts that you can get from Tim Horton’s or Dunkin Donuts, these are not for you. These donuts are crispy on the outer and somewhat resemble a cake texture in the center.

Mix in a bowl:

2 c AP flour

2 tsp BP

a pinch each of cinnamon powder, nutmeg powder and salt

In a separate bowl, melt:

2 tbsp shortening

Into melted shortening, add in 1/2 C milk

In another bowl, beat together:

1/2 c sugar and 1 whole egg

Pour in shortening mixture into beaten egg, stir well, then add in flour mixture, knead.

Let rest in the fridge, uncovered, for 30 minutes

Roll flat dough and cut with donut cutter or round cutter. Let rest on room temperature for 10 minutes. While resting, heat enough cooking oil.

Fry donuts until brown, a couple at a time. With a slotted spoon, take out donuts and place on paper towel lined plate.

I filled some of the donuts with blackberry jam, some are glazed with maple glaze, some are coated in icing sugar, some with mixture of icing sugar and cinnamon powder, some with melted Baker’s semi sweet chocolate and sprinkles, and left some more plain for my 16 months old 🙂

This recipe makes 6 mini donuts, 6 drop donuts, and 10 medium size donuts.

There is a contest at instructables.com at the moment, and I will be sending in this recipe as an entry 😀

Print Recipe

Quick Fix Donuts

Servings: 0

Ingredients

• 2 c AP flour
• 2 tsp BP
• a pinch each of cinnamon powder nutmeg powder and salt
• 2 tbsp shortening
• 1/2 C milk
• 1/2 c sugar and 1 whole egg

Instructions

• In a bowl, mix flour, BP and spices, plus salt
• On a separate bowl, melt shortening, then pour in milk
• Beat together sugar and egg
• Pour in shortening mixture into beaten egg, stir well, then add in flour mixture, knead.
• Let rest in the fridge, uncovered, for 30 minutes
• Roll flat dough and cut with donut cutter or round cutter. Let rest on room temperature for 10 minutes. While resting, heat enough cooking oil.
• Fry donuts until brown, a couple at a time. With a slotted spoon, take out donuts and place on paper towel lined plate

Notes

I filled some of the donuts with blackberry jam, some are glazed with maple glaze, some are coated in icing sugar, some with mixture of icing sugar and cinnamon powder, some with melted Baker’s semi sweet chocolate and sprinkles, and left some more plain for my 16 months old 🙂